EDUCATION_______________________________________________________________________________________

Institute of Culinary Education

New York, NY

• Culinary Arts Degree, March 2017

 

Rutgers University

New Brunswick, NJ

• Bachelor of the Arts in Communication and Human Resource Management, May 2015

• Graduated Magna Cum Laude in top 2% of class

 

WORK EXPERIENCE________________________________________________________________________________________

232 Bleecker New York, NY

Dig Restaurant Group – Executive Chef, Suzanne Cupps

 

Sous Chef November 2019-present

• Helped open brand new restaurant in West Village, Dig Inn’s first full service concept

• Responsible for ordering all market produce and keeping a tight inventory

• Head of all social media, help with marketing plans

• Manage a kitchen staff and lead in cookery/expertise in fresh pasta and wood-fire grill

 

Untitled New York, NY

Union Square Hospitality Restaurant Group – Executive Chef, Suzanne Cupps

 

Sous Chef April 2019 – November 2019

• Manage a kitchen staff of 15-20 people ensuring that the standards of the company are upheld at all times

• Develop and present menu ideas and assist in seasonal switches

• Expedite orders during lunch service while working with front of house to make certain service goes smoothly and guests are happy

• Manage inventory and food cost while taking the lead on all produce orders

• Helped facilitate two concept changes

• Worked with Suzanne Cupps at special events such as: James Beard House Dinner, City Harvest Dinner at the Cadillac House, Private dinner for the President of Albania etc.

Marketing Liaison April 2019-November 2019

• Main point of contact for all marketing and PR inquiries

• Serve as a channel between marketing and PR to share business problems, initiatives, promotional ideas and event opportunities

• Drive projects internally and assist in hitting deadlines by spearheading the execution of marketing initiatives within the business

• Day-to-day social media support and content creation

• Maintain the business brand throughout the website and social media channels

Line Cook April 2017 – 2019

• Worked garde manger, hot appetizer, grill, roast station and tournant

• Prepare flawless dish components that will create beautiful and  delectable food for 100-300 guests daily

• Assume a daily leadership position where I am counted on by the Chefs to help prepare the other line cooks for service

• Motivate the team to strive to better themselves through challenging situations

• Take the lead on staff meal by creating a weekly plan and assuring each team member can complete their daily part, assisting where needed

• Organize my station in a clean and efficient manner

 

The Semi-Healthy Foodie Middlesex, NJ

Owner April 2017 – present

• Meal prep and personal chef business catering to the needs and dietary restrictions of clients

• Create a healthy and delicious menu that changes seasonally

• Choose and shop for the freshest produce and proteins to serve my clients

• Manage food cost and profit margins

• Design and maintain website, sales and transactions

 

Perkins Family Restaurant & Bakery   Green Brook, NJ

Manager April 2016- April 2017

• Oversaw staff of 15-20 people

• Responded to and solved problems with customers and employees while maintaining a positive work environment

• Created daily special menus

• Prepared sales’ reports and employee reports at the end of shift

Waitress and Hostess 2010 – 2017

• Provided attentive service to guests

• Managed table seating for guests upon arrival